Preparation of foods for the market.



J. 0. Kmss.

PREPARATION OF FOODS FOR THE MARKET.

APPLICATION IILED JULY 22, 1910.

1,008,920, Patented Nov. 14,1911.

WITNESSES: TOR

w/w wz/ UNITED STATES PATENT OFFICE.

JOHN CHRISTIAN KNISS. OF LOUISVILLE, KENTUCKY.

1 ,oos',92o.

PREPARATION OF FOODS FOR THE MARKET.

I Specification of Letters 2mm. Patented Nov. 14, 1911. Application filed July 22, 1810. Serial No. 578,178.

To all whom it max concern:

Be it known that I, JOHN Cmzrs'rmia tions of the preparation into friable cakes and place the cakes in moisture proof wrappers which will at the sametime be im enetrable to and prevent the escape of the aroma of the condiment ingredients; lightness of the product, so as to render it mailable and save transportation char es; to enable those inexpenenced' in coo ing such foods to prepare delicious viands with minimum care and labor; to prepare such foods so that they will keep in any climate; convenience in distribution; and comparative inexpensiveness of wrap ,1ng.

The referable form of the package in which the product is put up is illustrated in the accompanying drawings, in which Figure 1 is a perspective view of a cake without the wrapper; F' 2, a rspective view of the same wrappe and, ig. 3 is a perspective view of a cubical package.

Similar reference numbers refer to similar arts throughout the several views of the drawing. I It is customary to put up and distribute soups in tin cans. The soups thus putlup contain considerable water and are cooked at the lace of manufacture. The cans, and especially the-"water, are heavy and entail considerable cost for transportation and labor in handling. Tin cans, also, are-more costly than paper wrappers; and water is everywhere obtainable. Furthermore, the lead in the solder with which the cans are made and closed in present practice is some- I0 times attacked by the acids of liquid soup and poisoning results.

In the resent improvement, food in redients, suc as beans, rice, vegetables an so forth are comminuted and dried. Salt and 85 other flavoring ingredients and condiments are also comminuted and added in a dry ready for cooking; to form measuredpor I state and commingled with the food ingredients. The mixture is-then formed into a cake, 1, of any convenient sha e. The form; ing is preferably accomplishe by filling the mixture into a suitable metallic mold and pressing it with a plunger. The pressure is continued for about two or'tliree minutes, in order to allow the particles of the mixture to cohere. No moisture, however, is permitted in the mixture, because this would evaporate subsequently and cause the cake to become hard. The cake must be friable, in order that it may be easily and quickly disintegrated preparatory to cooking The cake thus formed is preferably in the shape shown in Figs. 1 and 2, but may be of cubical form, as shown in Fig. 3, or in any other desirable shape which is convenient for packing and shippin and is inelosed in a wrapper, 2, of waxed able material which is moisture proof and impervious to the aroma of the condiment or spice ingredients of the preparation.

' In practice when this food product is to be used for making soup, the cake as it is received by the consumer is unwrap ed, placed in a suitable dish and crushed. This may be easily done with the fingers or with a spoon, since the cake is thoroughly friable. Sufficient cold water is thenadded and stirred in toform a thin batter. The

.batter is then slowly poured into a vessel of boiling water, the water being constantly stirred while the batter is added. This is then allowed to boil for about twenty minutes, when the soup .Will be completed.-

It will be understood that with this product it is not necessary for the consumer to be an experiencedcook to produceexcellent dishes, but any one without previous'experience may do so. It will also be appreciated that since the ingredients are prepared and comminuted they are thoroughly cooked within the short time specified and may be easily digested and thetpre' aration may be eaten by mvalids and conva escents.

Furthermore, the ingredients may be put. up

at a comparatively lowprice and therefore are within the reach of those in moderate circumstances, and save time usually required for preparing vegetables and other ingredients preparatory to cooki paper or other suit-- The product being put up in a dry state 1s easily kept in any clunate and hence is capable of wide distribution and use.

Having thus described my lnventlon, so

that any one skilled in the art pertaining then mixing said ingredients together, and thereto may carryout the process, and any finally compressing the dry mixture into one of ordinary lntelligence'will be able to friable cakes.

successfully use the product, I claim JOHN CHRISTIAN KNISS. 5 The method of pre aring foods, consist- Witnesses:

ing first of comminutmg several dry ingre- ABRAHAM- KNOBEL,

dients including dry flavoring ingredients, MARTA K BEYNROTH. 

